Vegan Thanksgiving Dinner Recipe: Spiced tofu & CARAMELIZED ONION Polenta Frittata PIE with a walnut oat crust by Chef Annabelle Choi

This soulful, satisfying and savoury vegan pie was the favourite of many at last night’s Mindful Thanksgiving dinner at Juice Truck, featuring the incredible plant-based cooking of Chef Annabelle Choi. Lucky for us, she is sharing her recipes! Heading to a potluck dinner this weekend? This one is a guaranteed crowd-pleaser. 

Ingredients & Directions

Serves 6 as a main dish

Olive oil for oiling 9” pie dish 11/4cup toasted walnuts
3/4 regular rolled oats
2 tablespoons brown rice flour 1/2 tspn salt
3/4 spelt flour
3 tablespoons coconut oil
1/4 plain almond milk or soy milk 2 tablespoons maple syrup

DIRECTIONS: Preheat oven to 350F. Throughly oil pie dish, set aside. Grind walnuts, oats, rice flour, and salt in a food processor until coarsely ground, about 20 seconds. Transfer to a bowl and stir in spelt flour. Drizzle in coconut oil; mix with a fork or your fingertips until all incorporated. Dough should be moist but not sticky. Wash and dry hands, then evenly press crust into prepared pie dish, about 1/4” thick. Prick the bottom with a for several times, and bake for 18 minutes or until golden and fragrant. Remove from oven and set


21/2 cups filtered water 1 bay leaf
1 sprig rosemary
1 sprig oregano
1 sprig thyme
1 cup corn grits
2 onions, sliced thin

DIRECTIONS: In a bit of olive oil, cook sliced onions on a medium-high heat until translucent, then drop to lower heat to caramelize. While the onions are cooking, place water, bay leaf, rosemary, oregano, thyme, and 1/2 teaspoon salt into a medium pot; bring to a boil. Cover pot, reduce heat to low, and simmer for 5 minutes. Remove and compost herbs. Raise heat to high and slowly pour in the corn grits, whisking constantly until mixture boils. Be careful, as it may splutter as it comes to a boil. Reduce heat to low, and cook uncovered for 15 minutes, whisking every minute or so to prevent it from sticking. Stir in 1 tablespoon olive oil and the caramelized onions. Remove from heat, cover pot, and set aside while you make tofu cheese.


4 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 15-ounce block, plain firm tofu, drained and patted dry
2 tablespoons +2 tspn brown rice vinegar 1 tspn ground flax seeds
1/4 tspn turmeric
1/2 tspn sea salt
1 tspn minced fresh thyme
1/4 cup nutritional yeast

DIRECTIONS:  Preheat oven to 350F. Warm olive oil in small skillet or pot on medium heat; add garlic, cook till golden, about 2 minutes. Remove and set aside. Crumble tofu in food processor. Ad rice vinegar, flax, turmeric, salt, garlic oil mixture. Blend until smooth, scrap down as needed; add thyme and nutritional yeast and blend. Remove lid from polenta and fold tofu cheese in, stirring until evenly combined. Spread in prepared pie shell, bake for 45-50 minutes or until center is firm and set. Remove from oven and allow to sit for 30 minutes before serving. Leftovers can be covered and reheated in the oven.

Read more about Chef Annabelle Choi here


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